Lomo Saltado Recipe

Name: Lomo Saltado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2-ounce) can low-salt beef broth; 2 cups water; 1 teaspoon salt; 1 cup long-grain white rice; 1/2 cup frozen corn kernels, thawed; Oil, for frying; 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips; 2 1/2 tablespoons olive oil; 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips; 1 red onion, cut through stem end into 8 wedges, peeled; 3 tomatoes, each cut into 8 wedges; 3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles; 1/2 cup chopped fresh cilantro; 2 tablespoons soy sauce; 1 tablespoon vinegar

Servings: persons

1 (14 1/2-ounce) can low-salt beef broth
2 cups water
1 teaspoon salt
1 cup long-grain white rice
1/2 cup frozen corn kernels, thawed
Oil, for frying
1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
2 1/2 tablespoons olive oil
1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
1 red onion, cut through stem end into 8 wedges, peeled
3 tomatoes, each cut into 8 wedges
3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
1/2 cup chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon vinegar

1
Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice
2
Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes.
3
Set aside.
4
Bring 2 cups water and 1 teaspoon salt to a boil.
5
Add rice.
6
Cover, then reduce heat and cook about 15 minutes.
7
Mix in the corn.
8
Cover and let stand 5 minutes, then fluff the rice with a fork.
9
Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch.
10
Add potatoes and fry until tender, about 10 minutes.
11
Drain on paper towels.
12
Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat.
13
Add the beef and saute until brown, 1 to 2 minutes.
14
Using slotted spoon, transfer the beef to a plate.
15
Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side.
16
Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes.
17
Add the beef and potatoes; toss to heat through.
18
Spoon beef-potato mixture into shallow soup bowls.
19
Serve rice mixture alongside.
20
Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14 1/2-ounce) can low-salt beef broth, 2 cups water, 1 teaspoon salt, 1 cup long-grain white rice, and more.

Yes, Lomo Saltado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lomo Saltado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions